I have always loved Mexican food. Like "wipe the drool off my chin" loved it. And then the Hubs and I went on a cruise to Cabo San Lucas and Puerto Vallarta last year. Oh.My.Lanta. My love turned into an obsession.
When we got home, I went on a spree to create as many authentic tasting recipes as I could come up with to imitate what we ate while in Mexico. One of those dishes was Carnitas. Carnitas is translated as "little meats." While this dish doesn't start out as little meats, it ends up that way. It starts with a nice 2 pound flank steak. Add a little here and a little there and you end up with a mouth watering entree.
It's full of a variety of flavors, from the wonderful richness of the steak, the spiciness of the rub, the sweetness in the red peppers, it is just fantastic. And despite the lack of fluids in the cooking process, the meat remains moist and tender. Add some homemade tortillas and you have yourself a great, authentic Mexican feast.
SLOW COOKER TACOS CARNITAS
Ingredients:
2 lbs. flank steak
Steak Rub (see below)
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
Tortillas
Avocado
Cotijas cheese
Cilantro
Lime
Steak Rub:
2 tsp. chili powder
1 tsp. cumin
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
1 tsp. salt
1/2 tsp. pepper
Directions:
1. Combine ingredients for steak rub in a small bowl. Rub over steak and place steak in slow cooker. Add onion and peppers. Cook on low for 8 hours or high for 5 hours.
2. Remove meat from slow cooker and shred with a fork. Serve with tortillas, avocado, cilantro and lime.
Serves 6